One night at the SoHo Grand Hotel in Manhattan, I took a flier on a menu item that seemed and odd inclusion on the hotel restaurant's sophisticated menu. The turkey meat loaf was outstanding, served over, what else, mashed potatoes. This is my attempt at creating a similar recipe. I have made it several times with great success The mushrooms add a red meat flavor and texture to the turkey, enhancing the heartiness of the dish. The goat-cheese center is optional.
Soak 2 oz dried porcini mushrooms in cold water for 30 minutes.
Pre-heat oven to 375.
Coarsley chop up one pound of mixed fresh mushrooms, including several wild types if you have access to them. I love to use chantrelles, portabella, crimini, shitake and many others.
In a heavy pan, heat up 2 tbls extra virgin olive oil and saute one finely chopped onion. When onion is very soft, add the mushrooms, season with kosher salt and fresh ground pepper. Cook mixture until mushrooms begin to caramelize and take on a meaty flavor. At this point add 1 tbls of chopped fresh oregano, 10 sprigs of chopped Italian parsley (leaves only), 2-3 finely chopped sage leaves, 2 small cloves of finely chopped garlic. Cook, stirring for another 2 minutes. Add 1/2 cup of dry wine, red or white and allow it to evaporate. Put this entire mixture into a food processor with the soaked porcini and its water (filter the water to remove grit) and blend finely. (You can leave some of the mushrooms in large pieces if you want these little surprises, but I prefer a smooth meaty consistency. It should be the consistency of a pate. If it is too loose, put it back in the pan and let it reduce. If it is too tight, add a little wine or chicken borth. When you get your pate, put it aside and let it cool.
In a large bowl place 2 lbs of ground turkey. You can use all white meat or mix it per your preference. You will not need the moisture of the dark meat for this dish, though it does add another layer of flavor. Mix into the turkey, 4 ounces finely chopped Parma Prociutto, 2 slightly beaten eggs, 3/4 c fresh bread crumbs, 1 tsp chopped sage, salt and pepper.
Now, mix the turkey with the cooled pate. Mix it very well. Place half the mixture into a loaf pan. Make a well, lengthwise and press fresh goat cheese dabs into the well. (I have also used maytag blue cheese for a bigger bite). Cover with the rest of the turkey mixture. Place it in the oven for 25-35 minutes covered, then remove cover for 10 minutes more.
Option: add sliced roasted red pepper to the turkey mixture before cooking.
Serve as is or over mashed potatoes.
